Right – fancy making alien space ships? Flying saucers? Be my guest. Pita (or pitta, I shall never know which is correct) is apparently dead easy, the dough – a doddle, doesn’t need to prove or rise, knead much, just shape and roll out. But the rub is that unless you know what the perfect thickness should be – and I’ve not quite sussed it yet – it will shape-shift in the oven like a magician’s disciple.
Capricious, too – some will never puff up, and where’s your kebab pocket then? Others will stay puffed up for ever. I figure the secret is to make rather small ones which will make it easier to roll out evenly but not too thinly. Mine are rather enormous. Alien objects, that’s what.
Pita is very gratifying because you eat bread, but so thin and not a lot of it that you can pretend you’re having a no-bread salad. Unless it hides a doner kebab – which is, I must admit, what I have a guilty secret love affair with.